Fast Recipes

Cheat’s risi e bisi

Australian Gourmet Traveller recipe for cheat’s risi e bisi.

By Emma Knowles
  • Serves 4 - 6
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Cheat’s risi e bisi
The classic risi e bisi is made with fresh peas, with the pods simmered to make a stock. This cheat's version uses frozen peas, but the ease of preparation more than makes up for the deviation.


  • 2 tbsp olive oil
  • 40 gm butter, diced
  • 1 onion, finely diced
  • 1 garlic clove, finely chopped
  • 100 gm mild flat pancetta, diced
  • 220 gm carnaroli rice
  • 100 ml dry white wine
  • 1 litre (4 cups) hot chicken stock
  • 200 gm frozen peas, defrosted
  • 40 gm finely grated parmesan, plus extra to serve
  • To serve: coarsely chopped flat-leaf parsley


  • 1
    Heat oil and half the butter in a saucepan over medium-high heat, add onion, garlic and pancetta and sauté until tender (4-5 minutes). Stir in rice until coated and lightly toasted (1-2 minutes), then add wine and simmer until evaporated. Add hot stock, season to taste, bring to the boil and cook, stirring occasionally, until rice is al dente (15-20 minutes). Stir in peas, parmesan and remaining butter in the last minute of cooking and serve hot scattered with parmesan and parsley.